Country weddings:

Champagne reception
Canapes from our extensive list
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Foie Gras pate with caramelised pears and quince jelly served with a selection of fresh brioche rolls and toasts
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Boned quail stuffed with apricot, fresh leek and rosemary, wrapped in pancetta and set on a bed of parsnip and potato rosti with a marsala jus. Seasonal vegetables.
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Individual roasted nectarine and hazelnut pavlovas with creme fraiche and butterscotch sauce.
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Coffee, Tisanes and Chocolates

Parties:

The guests began the evening with cocktails and canapes in the garden.
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Seared lamb fillet with lime-infused roasted red pepper sauce, tiny jersey potatoes and seasonal salad leaves.
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Caramel and coffee ice cream bombes with indoor pudding sparklers.

Christenings:

Suprise food boxes for the children -
with everything a discerning four year-old could desire.
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Fennel, orange and tomato crostini.
Tiny warm croissants stuffed with Black forest ham and basil mozzarella.
Monkfish, pancetta and red pepper broschette.
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Pistachio and apricot biscotti served with zabaglione
Saffron, lemon and almond polenta cake.

Directors lunches:

Roasted plum tomatoes stacked with fresh buffalo mozzarella, basil leaves and parmesan discs.
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Corn-fed ckicken breast infused with tarragon and lime, served with steamed vegetables and sauted potatoes.
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Vacheran and oatcakes.
Muscadet grapes.